Are you a breakfast lover like me? Then this Blueberry Baked French Toast needs to be on your menu. Prepare it the night before and put it in the oven the morning of. You’ll have a delicious Blueberry Baked French Toast in no time at all.
I know I’ve said this before, but I love love breakfast foods. If I choose eat one meal everyday, it would be breakfast. I just love all the different kinds of recipes you can make. You can have a savory meal like eggs, bacon, hash browns and the list goes on and on.
You can also have sweet for breakfast too. Pancakes, waffles, crepes and French toast. I love a good piece of French toast with some berries and warm syrup. And don’t forget a hot cup of coffee.
The problem I run into is time. Time is always running out and we’re always in a time crunch. I wanted some thing I could make before bed, then get up in the am the next morning and throw it in the oven while everyone was getting ready for their day.
I knew this baked French toast would be good, but oh my I didn’t realize how good it would be. It has a nice crumble topping and the center is moist, but not soggy. I don’t like soggy bread and wanted to make sure that the baked French toast was good! And boy oh boy this recipe doesn’t disappoint!
This Blueberry Baked French Toast is delicious. I love that you prepare it the night before and throw it in the oven the morning of. You can have a nice breakfast on your table with in no time at all. And you won’t have to worry about preparing the dish first thing in the am. A win win in my book. I hope you all enjoy it as much as we did.
Blueberry Baked French Toast
- 1 loaf french bread (depending on how big you might only use 3/4 of the loaf)
- 6 eggs
- 2 cups milk
- 3/4 cups heavy whipping cream
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 teaspoon cinnamon
- 1/2 cup brown sugar, packed
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 3 tablespoon cold butter, cubed
- 1/4 cup fresh blueberries
- 1/4 cup pecans, chopped
- Cut french bread into small pieces. Place in a greased 9 x 13 baking dish.
- In a medium bowl, add the eggs, milk, heavy whipping cream, sugar, vanilla, almond extract and cinnamon. Whisk together. Pour mixture over bread in the prepared baking dish. Cover with foil. Refrigerate overnight or a minimum 2 hours.
- Preheat oven to 350 degrees F.
- While the oven is preheating mix together the crumble toppings: brown sugar, flour, cinnamon and cold butter. Mix until it resembles small crumbs. Sprinkle over the bread in the pan.
- Then sprinkle the blueberries and pecans.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 20-30 minutes, or until a toothpick inserted comes out clean. The crumble should also be a golden brown.
- Cut into squares, add syrup if needed and enjoy!
More breakfast ideas from blogger friends:
Strawberries and Cream Baked Oatmeal by Cooking and Beer
Chocolate Chip Greek Yogurt Pancakes by Live Well Bake Often
French Toast Muffins by Cookies and Cups
Parfait Pancakes by Heather’s French Press